Rum Pound Cake Recipe From Scratch
Rum Pound Cake Recipe From Scratch. About 10 minutes before the cake is finished baking, make the buttered rum glaze. In a small saucepan, melt the butter.
Using a wooden skewer, poke warm cake in pan all over. Pour into a greased and floured tube pan. Remove from the heat and stir in the rum.
Add Eggs, One At A Time, Beating Well After Each Addition.
In a small saucepan, cook butter, water, sugar, rum and vanilla for a few minutes or until sugar dissolves. Step 1, preheat oven to 350°f. Check with wooden skewer for doneness.
Once The Rum Is Mixed In, Return The Pan To Medium Heat For About 30 Seconds.
Remove from the heat and stir in the rum. Step 4, in the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy. Combine 1 1/2 cups flour, baking powder, baking soda, and salt, stirring with a whisk until blended.
Add Sauce Ingredients To A Saucepan Over Medium Heat.
We identified it from honorable source. Bake in a preheated oven 325f. 3 steps to perfect rum glaze sauce:
In A Small Saucepan, Melt The Butter.
Bring to a boil over medium. Lightly spoon 1 1/2 cups flour into dry measuring cups; Using a wooden skewer, poke warm cake in pan all over.
Step 3, Mix Together Flour And Baking Powder In A Small Bowl Or On A Sheet Of Silicone Or Wax Paper.
Step 5, beat in eggs, one at a time, beating well after each addition. Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable. Bring mixture to a boil,.